El Patron
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El Patron
Photographed in a Speakeasy Coupe 8.5oz
| 1 5⁄6 oz | Cacao & coffee spiced rum |
| 0.42 oz | Strucchi Rosso Vermouth |
| 1⁄3 oz | Dark crème de cacao liqueur |
| 1 pinch | Salt (sea salt) |
| 5 drop | Citric acid (10%) solution |
How to make:
- Select and pre-chill a Coupe glass.
- Prepare garnish of black olive.
- STIR all ingredients with ice.
- FINE STRAIN into chilled glass.
Combine 10 grams of citric acid powder with 100 grams of water. Whisk to dissolve and bottle.
Allergens:
Recipe contains the following allergens:
- Rosso/rouge/sweet vermouth (di Torino) - Sulphur Dioxide/Sulphites
Strength & taste guide:
No alcohol
Medium
Boozy
Sweet
Medium
Dry/sour
Review:
Chocolate and coffee flavours from the spiced rum are central to this spirit-forward aperitivo/digestivo.
History:
Adapted from a recipe created in 2019 by Jorge A. Conde at Smoke & Mirrors, Singapore. Originally made with Cocchi Storico Vermouth di Torino rosso vermouth.
Difford’s Guide remains free-to-use thanks to the support of the brands in green above. Values stated for alcohol and calorie content, and number of drinks an ingredient makes should be considered approximate.
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